Hello and welcome to day one of my one week blog mini-series! I hope you will enjoy all the themes (and the many, many plays on wording) for each day. For Sunday, we are going to make some delicious blueberry lemon scones- are you with me? Grab your gear and throw on some summer tunes and let's get to baking so we can get to brunching!

Blueberry Lemon Scones
Makes approx. 8 large scones

Ingredients:

2 cups all-purpose flour

3 tablespoons granulated sugar, plus extra for sprinkling on top

2 1/2 teaspoons of baking powder

1/2 teaspoon salt

1 stick of cold unsalted butter cut into small cubes

1 cup fresh blueberries, rinsed and strained

1/2 cup buttermilk

Tip: if you have no buttermilk on hand, add about a teaspoon of lemon juice to any type of milk to create the perfect substitute! Trust me on this one, I have even done it with almond milk!

1 large egg, plus one beaten egg for egg wash on top

1/2 teaspoon vanilla extract

Zest of one lemon

Recommended optional add ins:

flaked coconut

crushed or slivered almonds

white chocolate chips

Directions:

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat such as Silpat (I highly recommend you invest in some of these mats if you have none).

Mix flour, 3 tbs. of sugar, baking powder and salt in a large mixing bowl. Stir until well combined. Add butter and cut into mixture with a pastry cutter, or go back to the times before fancy gadgets like me and massage it in with your fingers until the mixture has a crumbly texture.

Stir in the blueberries and lemon zest and stir to coat. Set bowl aside.

Mix the buttermilk, vanilla and one egg together. Pour over dry ingredients and mix with a spoon or spatula just until moistened, some flour is okay.

Take dough out of the bowl and place onto the parchment paper or a clean working surface. Kneed dough a few times to incorporate any remaining flour and then mold the dough into a circle that is about a fingertip in height (one inch). Cut the dough into 8, or more if you'd like, wedges. Transfer to your baking sheet and give each a few inches of space when baking.

Using a pastry brush, lightly brush each wedge with the egg wash and then sprinkle with sugar.

Bake for 20 minutes or until golden brown. Leave scones on pan for about 5 minutes before transferring to a wire rack to cool completely.

Add mimosas to your table and BRUNCH!!

Happy baking and I look forward to seeing you for tomorrow's mini-series topic: My Dog Marley Monday! See you then!

Hello friends, couldn't help myself with naming the post to the wonderful tunes of Rhianna! How has the spring been treating you? Things have been going well this way and I have been enjoying the warmer weather so far! Since it has been a while since I sent out a page from my look book, I wanted to share with you the styled look from my most recent date night to see Rodgers and Hammerstein's Cinderella.

I love how this playful look fits in with the theme of the light blue dress we all know and love from the Disney version of this wonderful story. It is so inspiring and comforting to me to remember that in some way, shape or form, we have all fought diversity to create our own rags to riches fairytale life story. I hope you, too will continue seeing the possibilities in every day just as Cinderella did!

The dress I purchased on Modcloth.com and it is especially cool because the white cuffs and collar can be removed for a different look. The adorable Mary Jane shoes I found on Amazon.com for almost a steal. The two together in one word, unstoppable! The shoes are very versatile and help bring the modern vintage touch to any outfit! I hope you find the outfit that adds that fairy godmother's touch to your upcoming fun evening! Happy styling and remember- dreams do come true!